Over the years, I have documented a few brioche recipes. This one is for a bread like brioche, ideal for breakfast toasts.
This is my latest as of the Summer of 2025.
I use my Thermomix TM7 to measure and warm the milk, egg, and butter mixture to 37 degrees.
I then use it for the kneading as well. It makes it all very simple.
Ingredients:
- 100g Butter – room temperature
- 250ml Milk – room temperature
- 1 egg – room temperature
- 500g Mon Fournil Brioche Flour (I source mine from a company called French Click)
- (I believe that the above flour is simply a good flour with sugar, yeast, and maybe some dried egg ?. I need to try to make brioche fully myself)
How to Make:
- Using Thermomix
- Measure 250g of milk
- Add Measure 100g of Butter (in small cubes)
- Add one egg
- Set TM7 to 37 degrees Celsius for 4 minutes, rotating in reverse at 0.5
- Add Flour
- Set to dough mode for 3 minutes
- Wait 5 minutes
- Do the dough mode again for 3 minutes.
- Take it out of the bowl and put it into a large glass bowl with cling film
- Let it rise until it doubles in size. (90 minutes)
- Butter the oven-safe Brioche tin
- Split into three balls of approximately 280g. Make 3 small balls by “tucking under”
- Place the 3 balls into the tin, cover with clingfilm, and let them rise again until they touch the clingfilm.
- Optional but nice: Brush the top of the raised dough with an egg before putting it in the oven.
- Place in a pre-heated oven at 180 degrees on fan mode.
- Let cook for 30 minutes, then monitor until the internal temperature reaches 90-91 degrees or a knife inserted comes out clean. (Could be another 20 minutes). The graph below shows Oven temperature and loaf temperature. With “exit” from the oven at 91 degrees, you can see the inside temperature keeps going up a little even after out of the oven. Peak was probably 3 minutes after exit of oven.
- Unmold immediately after cooking and let cool down on a wire rack. (Use a long, thin knife to separate the sides of the brioche)
Optional:
- Once the brioche is cool, cut it into slices and freeze it in separate bags for later use.
